Artichoke and Olive Puttanesca | Dinner

Use fresh basil and parsley if you have it on hand, but otherwise, dried

will taste fine in this delicious, spice-filled dish.


3 cloves garlic, minced

2 tablespoons olive oil

1 (14-ounce) can diced or crushed tomatoes

1/4 cup sliced black olives

1/4 cup sliced green olives

1 cup chopped artichoke hearts

2 tablespoons capers

1 1/2 teaspoons red pepper flakes

1/2 teaspoon basil

3/4 teaspoon parsley

1/4 teaspoon salt

1 (12-ounce) package pasta, cooked


1. Heat garlic in olive oil for 2–3 minutes. Reduce heat and add remaining

ingredients except pasta.

2. Cook over low heat uncovered for 10–12 minutes until most of the

liquid from tomatoes is absorbed.

3. Toss with cooked pasta.

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